ABSTRACT:Relationships between sensory variables, species, feeding systems, and panelists were examined by Procrustes Analysis. Six meat groups considering species and feeding type combinations were evaluated by ten panelists for five sensory characteristics (colour, texture, odour, taste, and acceptability). These characteristics were assessed using a nine-point hedonic scale (9 = extremely enjoy, 1 = extremely dislike). Generalized Procrustes Analysis was performed and 61.11% of the total variability was explained by the first two dimensions that correspond to Factor 1 and Factor 2. The first one accounted for 33.99% and the second for 27.12%. Results showed that pasture conditions were reflected in all sensory characteristics of meat of Hair goat as well as Karakas sheep. This study concluded that meat of sheep and goats reared in pasture conditions was more preferable as concerns sensory characteristics than that of fattening animals or those reared in intensive conditions.
SummaryIn this study, the chemical, textural and sensory properties of beef, chicken, or ostrich meat döners were compared. Ostrich döner samples had lower (P<0.0001) cholesterol content than beef or chicken döners but higher calorific values. It is observed that beef döners had higher (P<0.0001) Warner-Bratzler shear force (WBSF) than chicken and ostrich döners. According to the texture analyses results it is concluded that hardness measured by Texture Profile Analyzer was found to be a better predictor of sensory tenderness than WBSF. Panelists rated ostrich meat with highest point in terms of sensory properties. Ostrich döners had better overall acceptance than beef or chicken döners. Therefore it is concluded that ostrich döner can be taken into consideration as an alternative protein source to beef or chicken döners. Keywords: Ostrich meat, Döner, Texture Sığır, Tavuk ve Devekuşu Etinden Üretilmiş Dönerlerin Tekstürel, Kimyasal ve Duyusal Özellikleri ÖzetBu çalışmada deneysel olarak üretilmiş sığır, tavuk ve devekuşu etinden üretilmiş dönerlerin kimyasal, tekstürel ve duyusal özellikleri karşılaştırılmıştır. Sığır ve tavuk dönerlerine göre devekuşu etinden üretilmiş döner örneklerinin kolesterol içeriği daha düşük, kalori değerleri ise daha yüksek bulunmuştur. Sığır etinden üretilmiş döner örneklerinin daha yüksek Warner Bratzler kesme kuvveti (WBSF) değerlerine sahip olduğu gözlenmiştir (P<0.0001). Yine elde edilen doku analizi bulgularına göre Tekstür Profil Analizi ile ölçülen sertlik değerinin WBSF değerine göre duyusal gevrekliğin daha iyi bir belirleyicisi olduğu sonucuna varılmıştır. Panelistler duyusal özellikler bakımından en yüksek puanla devekuşu etini tercih etmişlerdir. Devekuşu döneri sığır eti ve tavuk etinden üretilmiş döner örneklerinden daha yüksek beğeni almıştır. Sonuç olarak devekuşu dönerinin sığır ve tavuk dönerlere alternatif bir protein kaynağı olarak değerlendirilebileceği kanısına varılmıştır. Döner is a traditional Middle Eastern meat product, which is consumed widely in Turkey and many parts of the world [1][2][3] . Although döner appeals people who are accustomed to the Anatolian culture, it has become a competitor in the fast-food market [4] . Döner is traditionally made from lamb, veal, beef, or poultry meat or by mixing them at certain proportions in the presence of onion, pepper, tomatoes, and other spices [5] . As an extra flavor, several other spices (white pepper, black pepper, cumin, allspice, curry, and thyme), tomato paste or juice, milk powder, lemon juice, yoghurt, chicken egg and sugar may be added [6][7][8] . Sauce composition may vary [9] . Based on the production style, döners are classified as leaves, leaves and ground, and ground [10] . After the raw döner on a vertical stick is slowly rotated to roast in an open gas or electric oven, cooked portions are removed as thin slices and consumed in bread with sliced tomato, onions and lettuce [1,[10][11][12] . Altough döner made from beef, veal, or lamb meat are the most common, the use of chicken meat in döner p...
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